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Thursday, June 16, 2011

Sapuri Khatta

Cooking time required: 15-20 mins
Cost of preparation: 15-20 rupees

Ingredients: 4-5 slices of ripe pineapple (1 no), curry leaves( 2 sprigs), red chilli (1-2 nos), turmeric powder (1/5 tsp), cumin seeds (1/5 tsp), mustard seeds ( 1/5 tsp), fennel seeds ( 1/5 tsp ), fenugreek seeds ( 1 pinch), oil ( 2 tsp), sugar ( 6-7 tsp), asafoetida ( 1/6 tsp), jeera-lanka powder ( 1/5 tsp ), thick tamarind juice ( 1- 2 tsp), salt to taste.

Preparation: Cut each slice of pineapple into 5-6 pieces.

Cooking: Heat 1 tsp oil in a wok. Add the turmeric, broken red chillis, mustard, fenugreek, cumin & fennel seeds. Add the pineapples pieces and sprinkle salt. Fry for 6-7 minutes till it softens.

Add about 1 1/2 cups of water and bring to a boil. Cover with a lid and allow to simmer for 7-8 mins. Add the tamarind juice at this stage and boil for 2-3 mins.

Heat 1 tsp of oil in a pan. Add asafoetida & curry leaves. Fry for 30 secs and pour over the contents of the wok. Sprinkle the jeera-lanka powder and boil for a minute.

Remove from stove and serve it with rice/puris.

Note: If the pineapple is a little raw, cook the slices in a pressure cooker for 2-3
whistles before frying.


  1. This looks really tongue tickling...btw what is jeera-lanka powder?

  2. Looks delicious. Same question though what is jeera lanka powder?

  3. looks delicious and yummy...

  4. Sorry Raji & Archana....i forgot to put the translation...jeera-lanka is roasted cumin-chilli powder which is very commonly used in Oriya cusine.


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